Though I usually declined winter squash as a kid (so often drenched in brown sugar and butter, it didn't please my salty-tooth), I'm a huge fan of it now. Added bonus: A cup of cooked squash provides more than twice the recommended daily value of vitamin A, plus plenty of vitamin C.

Winter squash's creamy texture is versatile in so many applications. Here are my favorite squash to sauté, stuff, make soup with and roast. With recipes this delicious, squash may become a regular on your table this season.

Best Squash to Roast: Any Squash Really, my favorite way to cook any kind of squash is roasting it. And it's so easy to do. Here's how to do it: Peel, seed and cut up 2 pounds of squash into 1-inch pieces. Toss with 4 teaspoons extra-virgin olive oil, 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper and spread out evenly on a large rimmed baking sheet. Roast at 450°F, stirring once or twice, until tender, 25 to 35 minutes.

A graduate of New England Culinary Institute and University of Wisconsin with a degree in journalism, Carolyn pairs her long-standing love for food with writing as EatingWell's senior food editor. Carolyn’s culinary interest is rooted in her childhood; she grew up making thousands of Christmas cookies every year with her mom and picking leaves off bunches of parsley to make tabbouleh with her dad. Away from the kitchen, Carolyn enjoys seeking out rare craft beers and exploring the outdoors with her husband, 2-year-old daughter and dog.